Grilled Lemon Chicken with Cabbage and Corn Slaw

2 Tsp. Honey
2 Tbsp. Plus 1 Tsp. Olive Oil
5 Tbsp. Fresh Lemon Juice
Kosher Salt and Black Pepper
¼ Small Green Cabbage (1/2 lb.) Cored and Shredded
1 Red Bell Pepper, Thinly Sliced
1 Cup Corn Kernels (From 1-2 Ears, or Thawed if Frozen)
4 6Oz. Boneless, Skinless, Chicken Breasts

In a large bowl, whisk together honey, 2 tbsp. of oil, 2 tbsp. of lemon juice, ½ tsp salt, and ¼ tsp pepper. Add the cabbage, bell pepper, and corn and toss to combine. Heat grill to medium- high. Rub the chicken with the remaining tsp. of oil and season with ½ tsp each salt and pepper. Frill the chicken, basting often with the remaining 3 tbsp. of lemon juice, until cooked through, 5-6 minutes per side. Serve with the slaw.

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